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1
Tomato sauce: heat 1/2 cup of EVOO in large saucepan, add 1/2 of onion and 2/3 of garlic. Saute 2 minutes, until onion is translucent. Add mushrooms and cook 3 to 4 minutes, until liquid has evaporated. Add basil, oregano and 1/4 cup parsley, cook 1 minute. Add tomatoes with puree, breaking up whole tomatoes. Add bay leaves, 1 teaspoon salt, 1/4 tsp pepper, beef broth, wine and Worchestershire; stir. Cook over medium heat, uncovered, stirring frequently, for 3 hours or until thick. Discard bay leaves.
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2
Meanwhile to make lasagna filling, cook spinach and drain.
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3
In large skillet, heat remaining 2 TABs EVOO, remaining onion and garlic; saute lightly, 1-2 minutes. Add spinach; cook 2 minutes more; remove from heat.
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4
In medium bowl, combine spinach mixture, ricotta cheese, all but 1/4 cup Parmesan and eggs. Add nutmeg and remaining parsley, salt and pepper. Set aside.
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5
To assemble: coat a 9x13 baking dish with nonstick spray. Arrange 1 layer of lasagna noodles on bottom of dish. Spread 1/3 of spinach-ricotta mixture over noodles. Sprinkle with about 1/2 lb. of mozzarella and cover with 1/3 sauce in thin layer.
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6
Repeat these layers twice more, finishing with a layer of sauce. Sprinkle with remaining 1/4 cup Parmesan and leftover mozzarella. (Lasagna can be frozen at this point.)
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7
If baking unfrozen, bake, uncovered, at 375 degrees for 30 minutes. Let stand 15 minutes before cutting.
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8
Bake frozen lasagna, 30 minutes at 450 degrees, covered. Remove foil and bake, uncovered, another 35 minutes until golden brown. Let stand 15 minutes before serving.
